Two chocolate mousse with mint sauce
Instructions
Prepare the white mousse: melt the chocolate in a double boiler, add the milk little by little the lumping together and then the whipped cream, stirring gently with a wooden spatula from the bottom upwards.
Let stand in refrigerator for at least three hours.
Prepare now black mousse: melt the chocolate in a double boiler, add first, slowly, the cream and then, with great delicacy, and finally the whipped egg whites very firm.
Let stand in refrigerator for at least three hours.
For the sauce: boil the milk with the mint leaves for about 30 minutes, then blend for a few seconds.
Whip the eggs with the sugar, add the pureed, put on the fire and cook over low heat stirring constantly for a few minutes.
Served the two mousses in individual bowls, accompanied by the mint sauce served apart.
In the preparation of chocolate mousse, it is essential that the Bain-Marie water doesn't exceed the 90-degree temperature.
Attention especially the white chocolate mousse: If, when you add the melted chocolate, milk is formed of lumps, put it back on the stove in a double boiler and stir constantly with a wooden spoon until the mixture won't be returned perfectly smooth.
Remove from heat and add the whipped cream left at least cool.
Ingredients and dosing for 8 persons
- For white mousse:
- 600 g of white chocolate
- 300 g of milk
- 600 g of fresh cream
- For black mousse:
- 600 g of chocolate
- 200 g of cream
- 600 g of whipped
- 7 egg whites
- For the sauce:
- 100 g of fresh mint
- 4 egg yolks
- 170 g of sugar
- 50 cl of milk